The compound in Mannas restructures the water molecules in water to form a gel-like structure (a "hydro network").

This structure acts as a sponge to the food particles which traps certain molecules (e.g., sugar, fat).

As the break-down of food slows down, it lowers blood sugar spikes (up to 28% reduction), blocks fat absorption, and boost antioxidant levels (230x stronger than vitamin E).